There’s something about the sizzle of chicken hitting a hot pan that instantly lifts my mood. This Mexican Chicken Stir-Fry fills my kitchen with a lively aroma of cumin and smoked paprika, teasing my senses even before the first bite. The mix of crisp bell peppers and tender chicken strips coated in zesty spices is a little celebration of textures and flavors that feels just right after a long day.
I remember one evening when I came home drained from work, not sure what to cook. The colorful peppers caught my eye, and soon the kitchen was alive with the sound of sizzling and the tang of fresh lime juice brightening everything up. Each bite was a little burst of warmth and spice, comforting yet energizing. It was exactly the kind of meal that turns an ordinary weekday into a moment worth savoring.
- Ready in just 30 minutes, perfect for busy weeknights
- A vibrant mix of colorful bell peppers adds crunch and freshness
- Balanced spices deliver authentic Mexican flavors without overwhelming heat
- Lean chicken breast keeps it light but satisfying
- Easy to customize with your choice of sides or toppings
If you love meals that come together quickly without sacrificing taste, this stir-fry will fit right into your kitchen rotation. It’s straightforward, fuss-free, and always a crowd-pleaser. Plus, the leftovers reheat well, making it a great candidate for next-day lunches or a quick dinner fix.
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Mexican Chicken Stir-Fry
- Total Time: 30 minutes
- Yield: 4
Description
A vibrant and flavorful Mexican Chicken Stir-Fry featuring tender chicken breast, colorful bell peppers, and a zesty blend of Mexican spices. Perfect for a quick and healthy weeknight dinner.
Ingredients
1 pound boneless skinless chicken breasts, cut into thin strips
2 tablespoons olive oil
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
1 medium onion, thinly sliced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Salt, to taste
Black pepper, to taste
1/4 cup fresh cilantro, chopped
1 tablespoon fresh lime juice
Instructions
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet, season with salt and black pepper, and cook for 5-6 minutes until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the sliced onions and bell peppers to the skillet and sauté for 4-5 minutes until they begin to soften but still retain some crunch.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Return the cooked chicken to the skillet with the vegetables.
Sprinkle the ground cumin, chili powder, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper over the chicken and vegetables.
Stir well to evenly coat everything with the spices and cook for another 2-3 minutes to allow the flavors to meld.
Remove the skillet from heat and stir in the chopped cilantro and fresh lime juice.
Serve the Mexican Chicken Stir-Fry hot with your choice of rice, tortillas, or as is.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
FAQ
Can I use other vegetables? Absolutely! Feel free to swap or add veggies like zucchini, corn, or mushrooms to suit your taste or what’s on hand.
Is this recipe spicy? The spice level is mild to medium thanks to the chili powder and cayenne, but you can adjust the cayenne pepper to your preferred heat.
What’s the best way to serve this stir-fry? It’s great over rice, tucked into warm tortillas, or even on its own for a lighter meal.
Can I prep ingredients ahead of time? Yes, slicing the chicken and vegetables in advance will speed up cooking after a busy day.
Give this Mexican Chicken Stir-Fry a try the next time you want dinner that’s quick, colorful, and full of flavor. Your taste buds will thank you.